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So, a former roommate and buddy of mine, Marc DeArmond, has started a food blog of his own. If you have time and the inclination, head over to blogspot and check it out. Naturally, this got me feeling guilty about having not posted up any new recipes myself, and goodness knows I've been cooking and eating enough lately. I figured I'd go ahead and put up a few new recipes for people to try out. This week: pan-barbecued shrimp.
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These week I decided to take a shot at making a calzone. One of my biggest pet peeves with many restaurant-bought calzone is the distinct lack of ricotta cheese, which results in a folded-up pizza in my book. So, if people can't it right, you just gotta do it yourself, I suppose.
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I love me some chicken wings. Buffalo Wild Wings is a chain that serves up wings in lots of flavors. The best way to eat there is to go with friends and orders two or three flavors each and then mix and match. We've discovered that the ideal number of wings per person is between 15 and 20 each. (What can I say, we like wings!) So when I was cruising through some youtube vids and recipe blogs,
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So, a block away from the office out of which I occasionally work, there's an awesome little bánh ḿ cart that makes some of the tastiest little Vietnamese sandwiches. It got me to thinking about what other little gems might exist around town, and I came across an article somewhere about Korean tacos being kind of the new hip food - a fusion of Mexican street food and Korean steak and such. When
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Hellz yeah. Barbecue pork ribs: it doesn't get more American than this. There's a part of me that wants to wax on romantically about barbecue, and go through the myriad of sauces that have evolved over time and location, but why do poorly what Rhett and Link on Youtube have done most efficiently:
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This dish is fairly simple to create from scratch. I see a lot of bottles of pre-made teriyaki sauce, but they always come across, in my opinion, far too thick and syrupy. I tend to like something a bit thinner in consistency, but don't want to loose some of the rich flavor.

My teriyaki sauce uses about four heaping tablespoons of brown sugar, a tablespoon of sambal oelek (a common
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This week introduces a crucial ingredient of a large number of the most well known cocktails: rum. Rum is a very varied spirit and this week's cocktails call for various different types of rum. It is possible to make all of the cocktails this week with just a single type but the best results will be obtained when using the right type of rum for the cocktail.
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This week, I'm going to introduce Chambord. Chambord is a raspberry liqueur which is dark red in colour, it comes in a very distinctive bottle, round with golden trim. This is the most expensive spirit so far coming in at about £15 for a 0.7l bottle. As with the Midori, it can sometimes be bought from supermarkets but depending on your local supermarkets stocks you may have to get it from a specialist shop.
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A two-parter this time, this week we'll cover the ravioli themselves, and move on to the sauce and bruschetta for another article. Also, by request, I'll be covering this dish as a vegetarian meal (not vegan, though).
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This week's spirit is Midori, a melon liqueur which is bright green in colour. The cost varies, supermarkets will generally sell it at around £12 for a 0.7l bottle, however it's not always available in local supermarkets. I have had to resort to buying it from more specialist shops in the past and have paid as much as £15 a bottle. That said, I use it in a good number of cocktails and there are hundreds of recipes available on the internet that use it, the recipes that follow are only a small selection but importantly, they only require spirits covered up until now in this series.
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